Today we are sad to farewell Kate Berry of Lunch Lady as our Tasty Tuesday contributor for May! Awwwww.
For Kate’s final recipe she shares a decadent treat that combines her all time favourite flavour combo – chocolate and peanut butter. These muffins are easy to make and even easier to eat!
Chocolate and peanut butter is my ALL TIME favourite flavour combo. What’s not to love? It’s the sweetness of chocolate paired with salty savoury taste of peanut butter that gets me. I could survive on Reese’s Peanut Butter Cups alone if I had to.
These muffins are a winner in our house and are inspired by this flavour combo. Easy to make and even easier to eat. Save these muffins for special occasions, breakfast or heartbreak.
For the muffins (Makes 12 muffins)
- 1.5 cups self raising flour
- 1/2 teaspoon salt
- 1/3 cup smooth peanut butter
- 2 tbsp butter, melted
- 1 egg, beaten
- 1 cup and 2 tbsp milk
- 1/2 cup white sugar
- 2 cups chocolate chips, melted
- 1/4 cup chocolate chips, to top muffins
Preheat oven to 180˚C.
Pop paper cases into a 12-hole muffin tin.
In a bowl whisk together the flour and salt. Set aside.
In a separate large bowl combine peanut butter, melted butter, egg, milk and sugar. Slowly add ONLY half of this wet peanut butter batter to the dry ingredients, stirring until combined. (So there should be half of your peanut butter mixture remaining.)
Stir in the melted chocolate chips until well combined.
Divide the chocolate batter evenly between each muffin hole.
Put the remaining peanut butter mix on top of the chocolate mix in the muffin trays. This will create little golden dollops in your muffin mix once baked.
Sprinkle chocolate chips over the top of the muffins.
Bake for about 30 minutes or until they pass the toothpick test.
Allow to cool for ten minutes in the pan, then pop on a wire rack to cool.
Kate’s print magazine Lunch Lady issue 3 hits shops this week, people – get on it!